These Gluten-Free Dairy-Free “Crumbs” Cupcakes are fun for summer entertaining, and will satisfy everyone’s sweet tooth, whether they have food allergies or not.
Last weekend, we celebrated one of the twin’s graduation with his buddies and their families. I learned that one of the families had gluten and dairy allergies, so I decided to make a batch of Gluten-Free Dairy-Free “Crumbs” Cupcakes similar to the ones that a local bakery called “Crumbs” sells. Crumbs has all sorts of flavors and fun toppings, but they don’t offer any options for those with food allergies.
As a mom of a son who has food allergies and intolerances, I know what it’s like to go to a party where you can’t enjoy dessert like the rest of the guests. In addition to these cupcakes, I also made a double batch of Trader Joe’s Gluten-Free Brownies and baked them in a 9×9 square dish for extra thick fudgey brownies.
Although I’ve noticed some great gluten-free cupcakes recently at both our farmer’s market and our local health food stores, they would have cost me a pretty penny for a dozen. Specialty cupcake shops sell single cupcakes for $2.50-$4.00, and gluten-free ones cost at least that.
So, in a pinch, I used Bob’s Red Mill’s Gluten-Free Vanilla Cake Mix, using almond milk as the liquid. For the vanilla and chocolate buttercream frostings, I substituted Earth Balance Organic Buttery Spread for butter and almond milk for regular milk.
The toppings that Crumbs uses are the fun part, so I found some gluten-free chocolate sandwich cookies at Trader Joes as well as Schar Chocolate Chip Cookies to decorate the cupcakes with. The chocolate chips I used were Enjoy Life’s Mini Chocolate Chips which are dairy-free.
These cupcakes were a treat for the party and it put a smile on my face when one of the little boys who has food allergies picked one up from the plate :). That made my day.